ENHANCING THE PROPERTIES OF HARDENED CEMENT IN THE BAG IN COMPARISON WITH THE NORMAL CEMENT
Author(s):
JISHA G S, Adeeba S, Aksharalal, Anupama R, Devanandha S B
Keywords:
Bagged hardened cement, Hydration, Lumps.
Abstract
Concrete is one of the most essential components in building construction. The durability and life of a concrete structure depend on the quality of the concrete, which in turn depends on the quality of the cement used to make it. If the cement is not stored in a moisture-free environment, it can be compromised. Cement plays a crucial role in binding the dry ingredients of concrete or mortar when water is mixed and in giving concrete its strength. When mixed with water, cement undergoes a chemical reaction called hydration, due to which it hardens and acquires strength. Hence, when stored or not in use, even the atmospheric moisture reacts with the cement and causes it to harden. Thus, unwanted moisture is very dangerous for cement before use. If cement gets moist after packing, it forms lumps, and using such cement may result in poor-quality concrete or mortar, reducing the life of the building or house. Bagged hardened cement cannot be used in construction. In this paper, we determined the properties of bagged hardened cement and compared it with the same properties of the normal cement. Thereby we determined how much of the properties have been changed in the cement while hardening and which of them are need to be improved. By making a suitable comparison between them, we can select a suitable material that can be added to the bagged hardened cement for improving its properties and thereby making them suitable for various applications. The additive used in the study is crushed jaggery. The test specimens were 70.6x70.6x70.6mm cement mortar cubes, 150x150x150mm concrete cubes and 150mm diameter and 300mm height concrete cylinders. The specimens are tested for their strength. Three mixes were prepared and the test values were compared.
Article Details
Unique Paper ID: 161304

Publication Volume & Issue: Volume 10, Issue 3

Page(s): 254 - 257
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